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It has gotten so that I cannot have a barbecue without making this fragrant and tasty
chicken dish on the grill. Everybody expects it, and there is never a piece of chicken or a drop
of Salmoriglio left over. Instead of marinating the chicken and basting it while cooking, which causes a
lot of flare ups, I like to use the technique described below (we call it the flash-pan technique).
I can't even begin to describe the excitement and buzz in the air when the guests see us coming out
of the kitchen to the grill with the hot pans. Serves 4 3 large garlic cloves, finely chopped 1 teaspoon oregano 1/2 cup olive oil Juice of 4 lemons 1/8 cup balsamic vinegar Salt & pepper to taste 1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces | ||
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| 1. | Start a fire in a charcoal grill, or pre-heat a gas grill. | |
| 2. | Combine garlic, oregano, olive oil, lemon juice, balsamic vinegar, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture. | |
| 3. | Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes. | |
| 4. | While chicken is cooking heat up a large saute pan, either on the other side of the grill or on the stove. | |
| 5. | When chicken is cooked transfer to saute pan, pour Salmoriglio over and cook on top of grill, turning the chicken in the pan for 1 to 2 minutes. | |
| 6. | Transfer chicken to serving bowl, pour Salmoriglio mixture from saute pan on top and serve. | |
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